Authentic home cooking from Italy, with US measurements. 
Mezze Maniche Rigate alla Puttanesca with Tuna
Pasta alla puttanesca is a classic Neapolitan dish, also known simply as 'aulive e chiapparielle.'
It's made with a sauce of tomatoes, olive oil, garlic, capers, and black olives. I used Taggiasca olives instead of the traditional Gaeta olives.
A popular variation of the classic puttanesca is with added tuna, which I made thanks to @MaxTerlizzi's delicious recipe—definitely worth trying!
Mezze Maniche Rigate alla Puttanesca with Tuna
Pasta alla puttanesca is a classic Neapolitan dish, also known simply as 'aulive e chiapparielle.'
It's made with a sauce of tomatoes, olive oil, garlic, capers, and black olives. I used Taggiasca olives instead of the traditional Gaeta olives.
A popular variation of the classic puttanesca is with added tuna, which I made thanks to @MaxTerlizzi's delicious recipe—definitely worth trying!
Open in Cookpad AppSteps
- 1
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add half a hot red pepper, a sprig of chopped parsley, chopped onion, and sliced garlic. Sauté until golden.
Add the olives and capers (do not rinse the capers). If needed, add a couple of tablespoons of water.
- 2
Add the tomato purée and cook for 15 minutes.
Add the well-drained tuna.
Cook the pasta in plenty of salted boiling water until al dente. Drain the pasta and add it to the skillet with a small ladle of the pasta cooking water.
Toss everything together in the skillet for a few minutes to combine. - 3
Serve topped with parsley.
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